Cookbook

the Smart Oven
™
Pro
BOV820BSS
Baked Snapper
with Fennel & Pistachio Crust
1
Prep  minutes / Cook  minutes
2
Serves –
1 medium snapper
1 bunch dill
1 bunch parsley
1 bunch coriander
2 fennel bulbs - thinly sliced with fronds removed and kept to one side
2 punnets medley cherry tomatoes
3 lemons
3 shallots - roughly chopped
⅓ cup pistachios
Olive oil
Sea salt
Fresh black pepper
Method
Turn FUNCTION dial to ROAST setting.
Turn TIME dial to – minutes, depending
on the size of the fish.
Turn TEMPERATURE dial to C.
Press the START button.
Stu the cavity of the snapper with herbs and
remaining lemon.
In a food processor, blend pistachios, fennel
fronds and a dash of olive oil. Blend for
 seconds or so or until fairly smooth - few
bigger bits is fine. The mixture should hold
together, if too dry, drizzle more olive oil
and blend again. Remove from blender and
spread across top side of the fish.
When preheating has completed, place the
baking pan on the wire rack and roast the
fish in the oven for – minutes.
Once cooking time has counted down,
remove fish from the oven; the fish should be
tender and coming away from the bone when
tested with the tip of a knife. The topping will
bake to a hard crust. Serve.
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